Ah, summer’s golden hour on the farm —my favorite time to embrace the slow, peaceful rhythms of farm life with a sprinkling of hospitality. It’s a season of intentional relaxation, growth, and new lessons. I am appreciative of being able to be more in the present moment, than the fast pace that hosting during the busy season brings.
Right now, the garden is bustling with activity—lush greens, blossoms, and the promise of harvests to come. However, the pests (think gophers, ground squirrels, birds, naughty goats and a silly rabbit) seem to be enjoying the leaves, buds and branches more than we are! Despite our efforts, I haven’t yet harvested a single tomato or cucumber, much to my craving and anticipation. Patience is definitely needed. We passed on planting the usual cut flower garden this year. Since we’re traveling during the summer, I knew I wouldn’t be around during the most critical times for maintaining the flowers. Instead, I used the space to focus on other crops, like pumpkin, melon, corn, and sunflower patches. It was an idea I have tossed around for a year or two but unfortunately, it too was destroyed by birds, ground squirrels, and gophers—sadly not even the dahlias survived. I had used all the seeds I had for the melons, pumpkins and sunflowers in the initial planting and only had corn seeds left. So I did a second planting of corn. Technically it was too late in the season, but the weather being cooler than normal and with wire trash bins turned into garden cloches … I am hopeful for some (insert hopeful voice) corn or at the very least a field of green.
This summer has truly been a lesson in patience and the importance of taking the time to learn and study new ideas and methods—both for the farm and in the kitchen. I am pulling inspiration for the B&B, the farm, and even myself, using this slower season as a meaningful opportunity to grow my imagination, creativity, and knowledge. It’s a good reminder to slow down, reflect, and allow space for new growth—personally and professionally.
Exciting New Projects on the Farm
We’re also working on some exciting new developments! Our vineyard infrastructure is in the ground and looks fantastic. The vines are going in as I write this. Rob is both super excited and a bit nervous—understandably so. I, on the other hand, am super proud of him and look forward to toasting him one day with a glass of that wonderful white wine we’ll produce!
In addition, we’re planning to build a new chicken coop. Our current coop is starting to fall apart and has proven to be less predator-proof than we’d like. After losing more than a few chickens, and especially with winter inevitably on the horizon, it’s essential to make that investment. We’re also planning to make the new coop larger so we can properly add some more ladies to our flock!
And just last week, a new project took shape when I stumbled upon a vintage copper tub from Morocco that was for sale right here in Paso. If you know me, you know I am a vintage store/FB market place nerd. It is almost my meditation to stroll and scroll for items I didn’t know that I needed until I found them. Rob and I have been talking a lot lately about adding a soaking tub feature to one of our rooms. When I saw this come available, we jumped on it! We’ve already started thinking about the design of this new element. If you’ve stayed in our Adelaida room, then you’re familiar with the beautiful view off the private patio. Well, that view is about to get even better—imagine soaking in that copper tub with the new vineyard in the distance!
At our bed and breakfast, we love starting each day with two fresh juices—it’s a small way we try to offer a little extra refreshment and hospitality. I am always trying new combinations of unexpected pairings and I like to research the benefits of them. Recently, I received a lovely message from a past guest (and I hope a frequent return guest!) who shared that for her birthday, her husband bought her a juicer just like mine. Honestly, what a thoughtful gift! She reached out to me, asking for a few of her favorite juice recipes and how I make them. It’s moments like these that remind me how much the little things—like fresh juice—can inspire someone and create meaningful connections. If you too are interested in the type of juicer we use click here. I also want to share this particular recipe with all of you, as it’s one of my most requested and loved recipes. I don’t normally name my juices, but I did for this one. It’s called my “Golden Lady” juice. As I always tell my guests, even if you don’t like beets, give this juice a try because you’ll be surprised how much the apple counterbalances the earthiness of the beets. I sincerely hope you enjoy it.
Cheers to your health!
Lisa
